My stomach is definitely smiling right now!  Victor made THE BEST Langostino Risotto tonight for dinner!  I am in gastronomic heaven.

He has been making risotto forever.  He has a perfect feel for them.  He knows what to put in, when to put it in, and just how it’s going to be in the end.  Tonight, he used Langostinos. Perfect.

The basic is not really difficult.  It’s just knowing that once you start – you’re committed.  You can’t be running off and doing a dozen other things and leaving it on the stove top do its thing….

The texture of a properly cooked risotto is creamy, with each grain of rice separate and al dente, and Victor has this down.  It’s using HOT liquid a ladle at a time, and continually stirring until absorbed.  And with the temperature going down, snow falling outside, it was the perfect comfort-food for a winter dinner.


Langostino Risotto

  • 4 cups hot chicken stock (or a bit more)
  • 3 tablespoons olive oil
  • 1 medium onion, minced (about 3/4 cup)
  • 6 mushrooms, diced
  • 6 scallions
  • 2 cups Arborio Rice
  • 1/3 cup dry white wine
  • Salt
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper

Pour the stock into a 2-quart saucepan and keep it hot over low heat.

Heat the olive oil in a wide 3- to 4-quart braising pan over medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes.

Stir in the rice and continue stirring until the grains are coated with oil and “toasted” – the edges become translucent – 1 to 2 minutes.

Add the wine and let it boil, stirring the rice, until evaporated.

Season the rice lightly with salt and ladle enough of the hot stock into the pan to barely cover the rice. Bring to a boil, then lower the heat so the stock is at a lively simmer. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot stock in small batches – each addition should be just enough to completely moisten the rice – and cook until each batch of stock has been absorbed.

Stir constantly until the rice mixture is creamy but al dente; this will take 16 to 20 minutes from the time the wine was added. When in doubt, undercook – risotto continues to cook, even after it is removed from the heat.

Remove the pan from the heat; stir in the butter and green parts of the scallion until the butter is completely melted. Stir in half the grated cheese, taste the risotto, and add salt, if necessary, and pepper.

Top with grated cheese.


I hate to admit it, but I went back for another spoonful.  (And we use BIG spoons at our house!)